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Palermo red peppers

€7.99 / kg
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0502

6-8 units approx. per kilo

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Nutritional information
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Nutritional information

Peppers
(Capsicum Nahum L.)

Peppers are native to Mexico, Bolivia and Peru. They arrived in Spain in 1493, after Christopher Columbus' first voyage to America. The American Indians called them chili, but the Spaniards and the Portuguese called them pimientos or Brazilian peppers.

From the 16th century they began to be cultivated in Spain and from there they went to Italy and from Italy to France. The Portuguese were responsible for bringing them to the rest of Europe and the rest of the world. But the larger and fleshier sweet or slightly spicy varieties, which we currently consume, began to be cultivated from the twentieth century.

Peppers belong to the Solanaceae family, to the genus Capsicum, of which there are 2,300 species, to which also belong the tomato and eggplant.

Health / Properties of peppers
Bell pepper varieties / Season
Bell pepper recipes

Peppers have an important caloric contribution, a lot of water, fiber and almost no fat, so they can be taken in slimming diets.

Peppers contain:

  • Vitamins: C (a lot, more than citrus fruits) E, A, B1, B2, B3, B6.
  • Minerals: phosphorus and magnesium, potassium, calcium
  • Others: folic acid, carotenes, capsanthin, beta carotenes.

Recommended:

  • Promotes the formation of collagen, bones and teeth
  • Promotes the growth of: hair, vision, nails, mucous membranes.
  • Immune system. Reinforces the lowering of defenses. Helps in the creation of red and white blood cells.
  • Transmission and generation of nervous and muscular impulses.
  • For its vitamin E as one of the great antioxidant allies against cancer.
  • Apéritivo.
  • Analgesic power, for arthritis and rheumatism.

Articles of interest:

  • University of Florida.IFAS extension
  • Purdue University
  • Iowa State University

There are many kinds of peppers, including green, yellow and red. Green peppers are the mildest and red peppers have the strongest flavor. The most commonly used are:

  • Morrón bell pepper,
  • Hot peppers (group to which belong the piquillos, the Padrón, the Guindillas and the Gernika)
  • Choriceros
  • Black chili peppers,
  • Italian sweet peppers..
  • They are classified by their shape and size:
  • Square shape, of which there are 3 types
    • 1 California Wonder Pepper.
    • 2 Sitaki Pepper
    • 3 Salsa Pepper.
  • Elongated or rectangular shape, they are the most consumed and appreciated in daily consumption
    • Reus Pepper
    • Lamuya Pepper

The Guindillas are in group of the elongated ones, there are green, yellow and red. The latter are the hottest. From the red ones, dried, the cayenne pepper is obtained.

When buying them we must take into account that they must be fleshy, hard, with shiny and smooth skin, without spots. They can be kept for up to 15 days in the refrigerator, in a plastic bag with holes.

Once cooked they can be frozen.

Chili peppers, chili peppers, chili tomatoes...

Ají Chili Güero, Very hot chili (Puta madre), Ajíes colorados (morrones), Ají Verde (green bell pepper). Fresh and hot chili peppers (serranos and jalapeños); Large fresh chili peppers (poblano and anaheim); Hot dried chili peppers (California, Ancho, Negro, Pasilla, etc.);

Peppers are delicious and we use them in many ways: in salads, roasted, in rice, accompanying meat dishes, lamb, pork, eggs, tortillas ....

The ones we use most often are the ones that belong to the elongated or square variety such as the Reus Pepper: red and green.

We usually eat the piquillo peppers stuffed; the Padrón peppers grilled with coarse salt and the Gernika peppers

Suggested recipes:

  • Escalibada
  • Stuffed peppers with rice
  • Artichokes with peppers
  • Red bell pepper and orange salad
  • Roasted mushrooms with peppers
  • Pericana
  • Roasted salad